SERVSAFE WORD WALL VOCABULARY EXAM QUESTIONS

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SERVSAFE WORD WALL VOCABULARY EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Temperature Danger Zone

Answer:

The temperature range between 41°F and 135°F, within which most foodborne microorganisms rapidly grow.

Question 2: Porosity

Answer:

Extent to which water and other liquids are absorbed by a substance. Term usually used in relation to flooring material.

Question 3: Virus

Answer:

Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce.

Question 4: Expiration Date

Answer:

Last date recommended for a product to be at peak quality.

Question 5: Air Gap

Answer:

Air space that separates a water supply outlet from a potentially contaminated source; for example the air space between a floor drain and the drainpipe of a sink.

Question 6: Microorganisms

Answer:

Small, living organisms that can be seen only through a microscope.

Question 7: Cross-contamination

Answer:

The transfer of pathogens from one food or surface to another.

Question 8: Key Drop Delivery

Answer:

The receipt of food by a foodservice operation after-hours while closed for business.

Question 9: Impermeable

Answer:

A material that does not allow liquid to pass through it; for example a bandage or finger cot.

Question 10: Backsiphonage

Answer:

A backflow that occurs when high water use in one area of an operation creates a vacuum that sucks contaminants into the drinkable water supply.

Question 11: Pewter

Answer:

A gray alloy of tin with copper and antimony (used to be tin and lead). It is a toxic metal that can leach into acidic food.

Question 12: Water Activity

Answer:

Amount of moisture available in food for microorganisms to grow. it is measured on a scale from 0-1.0 with water having a water activity of 1.0.

Question 13: Integrated Pest Management (IPM)

Answer:

Program using prevention measures to keep pests from entering an operation and control measures to eliminate any pests that do get inside.

Question 14: Casters

Answer:

Wheels that swivel that are attached to furniture (such as refrigerators, storage racks and trash cans).

Question 15: Sell-By Date

Answer:

Date that tells a store how long to display a product for sale.

Question 16: Pathogens

Answer:

Illness-causing microorganisms.

Question 17: Restrict

Answer:

When a food handler has a sore throat and fever and does NOT work with a high risk population, they can not work with or around food, but can do office tasks.

Question 18: Parasite

Answer:

Organism that needs to live in a host organism to survive. Parasites can be found in water and inside many animals, such as cows, chickens, pigs, and fish.

Question 19: NSF

Answer:

Organization that develops and publishes standards for sanitary equipment design.

Question 20: Fungi

Answer:

Pathogens that can spoil food and sometimes make people sick. Molds and yeasts are examples.

Question 21: Detergents

Answer:

Cleaners designed to penetrate and soften dirt to help remove it from a surface. These cleaners contain surfactants (surface acting agents) that reduce surface tension between the dirt and the surface being cleaned.

Question 22: Jaundice

Answer:

A yellowing of the skin and eyes which can be a symptom of foodborne illness.

Question 23: Onset Time

Answer:

Time it takes for the symptoms of a foodborne illness to appear after exposure to the pathogen, toxin, or parasite that caused the illness. This time varies depending on the type of foodborne illness and other factors.

Question 24: Spore

Answer:

Form that some bacteria can take to protect themselves when nutrients are not available.

Question 25: Coving

Answer:

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. This also eliminates hiding places for pests and prevents moisture from deteriorating walls.

Question 26: Booster Heater

Answer:

Water heater attached to hot-water lines leading to dishwashing machines or sinks. Raises water to temperature required for heat sanitizing of tableware and utensils.

Question 27: Calibration

Answer:

Process of adjusting a thermometer to a known standard, such as the freezing or boiling point of water, to ensure that the thermometer gives accurate readings.

Question 28: Sanitizing

Answer:

Reducing the number of pathogens on a surface to safe levels.